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Effect of roasting on physicochemical and antioxidant properties of kalonji (Nigella sativa) seed flour

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Abstract

Kalonji seeds with protein, lipid and ash content of 17%, 22% and 6.50%, respectively were pan and microwave roasted and then its flour was studied for physicochemical, functional and antioxidant properties. Roasting increased water (28.65%) and oil (19.00%) absorption capacities of seed flour, while significant decrease was observed in foaming and emulsion properties upon roasting. Roasting had little effect on pasting profile of seed flour but there was a significant difference in final and setback viscosity of untreated and roasted seed flour. Final viscosity (FV) of untreated kalonji seed flour was found to be 186.00 cP and that of roasted seed flour ranged from 165.00 to 165.50 cP respectively. The antioxidant activity, total phenolic content and reducing power enhanced upon pan and microwave roasting from 81.76 to 87.11%, 21.04–23.78 mg GAE/g and 80.07–85.09% respectively.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, 19006, India

    Kushboo Jan, Mudasir Ahmad & Adil Gani

  2. Institute of Research and Medical Consultation, Imam Abdulrahman Bin Faisal University (IAU), Dammam, 31441, Saudi Arabia

    Suriya Rehman

  3. Department of Horticulture, University of Poonch, Rawalakot, Azad Jammu and Kashmir, Pakistan

    Kashif Khaqan

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  1. Kushboo Jan
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Jan, K., Ahmad, M., Rehman, S. et al. Effect of roasting on physicochemical and antioxidant properties of kalonji (Nigella sativa) seed flour. Food Measure 13, 1364–1372 (2019). https://doi.org/10.1007/s11694-019-00052-4

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